Ingredients

Wet ingredients:

1 cup shredded zucchini, from 1 medium zucchini*
1 cup pumpkin puree
½ cup pure maple syrup
2 eggs
¼ cup coconut oil, melted and cooled (or substitute melted butter/vegan butter)
1 teaspoon vanilla extract

Dry ingredients:

1 cup oat flour (store-bought is fine)
1 cup whole wheat pastry flour or white whole wheat flour*
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
¼ teaspoon salt

Optional mix-ins:

½ cup chopped walnuts or pecans

For the frosting:

4 ounces cream cheese or vegan cream cheese, softened
2 tablespoons butter or vegan butter, at room temperature
¾ cup powdered sugar
1 teaspoon vanilla extract
¼ teaspoon cinnamon
1–2 teaspoons milk of choice, to thin glaze

Topping:

Extra chopped nuts
Cinnamon for dusting

Instructions

Step 1: Preheat the oven to 350°F (175°C). Line a muffin tin with 12 liners and grease the inside of each liner with nonstick cooking spray to prevent sticking.

Step 2: Shred the zucchini and place it in a paper towel or cheesecloth. Squeeze out all excess moisture to avoid soggy muffins. In a large bowl, combine the zucchini, pumpkin puree, maple syrup, eggs, melted coconut oil, and vanilla extract. Mix well.

Step 3: Add the oat flour, whole wheat pastry flour, pumpkin pie spice, baking soda, and salt to the wet ingredients. Stir with a wooden spoon until just combined. Fold in the chopped nuts if using.

Step 4: Divide the batter evenly among the prepared muffin liners. Bake for 23–27 minutes, or until a toothpick inserted in the center comes out clean. Let muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Step 5: To make the frosting, beat together the softened cream cheese, butter, powdered sugar, vanilla, cinnamon, and 1 teaspoon of milk on medium speed until smooth. Add more milk if needed to reach a spreadable consistency.

Step 6: Spread the frosting over the cooled muffins. Sprinkle with chopped nuts and a light dusting of cinnamon, if desired. Serve and enjoy!

Tips & Variations

Make sure to squeeze all the moisture out of the shredded zucchini to keep muffins from becoming too wet.

Store-bought oat flour works well, but you can make your own by grinding oats in a food processor.

For a nut-free version, omit nuts or substitute with toasted seeds like pumpkin or sunflower seeds.

If you prefer a less sweet frosting, reduce the powdered sugar or skip the frosting altogether for a simpler muffin.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, you can use cooked and mashed fresh pumpkin. Be sure it is well-cooked and pureed to a smooth consistency for best results.

Can I make these muffins gluten-free?

Yes, substitute the whole wheat pastry flour with a gluten-free all-purpose flour blend. Ensure the blend includes xanthan gum or another binder to maintain texture.

Dessert

Pumpkin Zucchini Muffins with Cinnamon Cream Cheese Frosting Recipe

Introduction